Old-fashioned? Unusual? Yummy, though. I don’t know what inspired a wondering/yearning for seed cake but a bit of research and a couple of experiments yielded this. Plus a bit of jiggery pokery to source the key ingredients, caraway seed (closely related to cumin, but don’t use cumin!) and diced mixed peel. Absolutley brilliant with a nice cuppa. A Devon spring day, a natter and Marple vibes.
I’d like another time to make a double amount, two sandwich tins, and make a marmaladey butter cream in the middle and on top. With a birthday candle maybe.
RECIPE
Ingredients 8 – 12 slices
- 180g self-raising flour Doves gluten-free self-raising works well too
- 40g ground almonds
- 1tsp baking powder
- a pinch of salt
- 150g vegan butter softened to room temperature
- 150g caster sugar
- 100ml non-dairy milk room temperature ideally
- 4 tbsp non-dairy yogurt
- 50g candied peel
- 2 tbsp caraway seeds
- 4 tbsp sieved marmalade
Method
- Pre heat the oven 160° fan, 180° standard, gas 4
- Grease and line with greaseproof paper/baking parchment (same thing I think) either a 2lb loaf tin or 20cm spring form tin top tip: scrunch up the paper then unfold it as this will help fill the corners
- Mix the butter and sugar until light and fluffy can be with wooden spoon and elbow grease or electric hand mixer
- Combine the yogurt and milk in a jug or bowl
- Combine the flour, ground almonds, baking powder and salt
- Add the milk-yogurt mix to the butter and sugar and combine not to worry if it curdles
- Sift in the flour (adds air) and gently fold it in completly as you go on now, squish as little as possible so as to keep air in it
- Scatter on the peel and seeds and stir them in
- Scoop the cake mix into the tin and push it to the edges
- Bake for 60 minutes until risen and golden brown
- Leave to cool in the tin for ten minutes then lift it out of the tin onto a cooling rack
- Spread the marmalade over the top so it glazes on in to the top surface